Rhubarb sago popular

Press, 23 October 1978, Page 8

Rhubarb sago popular

ALISON HOLST KITCHEN DIARY

As a child, I was never particularly excited by the sight of rhubarb for dessert, so 1 am always rather surprised at my own children’s enthusiasm for it. Their favourite rhubarb dish is rhubarb sago. I now freeze large bags of spring rhubarb so that I can produce rhubarb sago regularly. Although they will eat about three times as much as I bargain on. I sometimes manage to have a little extra. This, the children will devour with great pleasure at breakfast time, with muesli or cornflakes. I have decided that the sago cooked with the rhubarb not only thickens it, but seems to lessen the rhubarb’s acidity. Perhaps this is why it seems so much nicer. | cup sago 1} cups water 500 g (4 cups) chopped rhubarb i cup sugar Put sago, water and rhubarb together in a widebottomed pan. Bring to boil, add sugar, then stir over a very low heat for two or three minutes. Turn off heat, cover, and leave standing on the stove for 15 to 30 minutes. If you think it would look better pink, add a small amount of food colouring. Use fresh or frozen rhubarb. Rhubarb freezes beautifully, cut ' in lent slices and stored in plastic bags. I freeze it (unsweetened,

free flow) in very large bags. I tip as much as I need straight into the pan, and cook it without thawing it first.

Note: A few over-ripe strawberries, cooked with the rhubarb intensifies the pink colour, and adds to the flavour.